• Outside of The Ridgeway Barns with planters by the entrance, two people arriving
  • People sitting down at two rows of tables in a brick barn and a chef talking
  • Long tables set for a meal, fully stocked bar
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Vaughan's Kitchen Cookery School

14th February - Journey Through Northern Italy

14th February - Journey Through Northern Italy

£65.00
£65.00
Discounted Sold out
Tax included.
Date

Eating out...with a difference

To celebrate the last lap of Winter we are taking you on a culinary Odyssey of Northern Italy, focusing on the landlocked regions of Piedmont, Emilia-Romagna & Lombardy. This is the land of fast cars, such as Lamborghini, Ferrari & Maserati, along with high end fashion houses, including Armani, Dolce & Gabbana, Gucci & Prada. It’s also the area of our much-loved Pinot Grigio, Valpolicella & Prosecco. Of course, how could we forget the iconic ingredients/dishes such as polenta, parmesan, white truffle, Bolognaise sauce, pesto, risotto and the use of game. 

The starter/antipasto will be served Cicchetti style as the locals enjoy in Venice. We will be joined by our live musician, Andrew Hurst, who has performed in Venice and will be playing his Venetian lute. The main course focuses on the great region of Emilia-Romagna, the home of parmesan, game & rotolo, which is the iconic pasta dish of the region and served everywhere in the capital of Bologna. We’ll finish dinner in the Veneto region with the iconic dessert Tiramisu, as it was created in the historic town of Trevi. This will be served as a gigantic champagne tower of individual desserts.

This is a joint venture between the team at The Ridgeway Barns & the culinary team of Vaughan’s Kitchen. Chef Peter Vaughan will introduce each course and tell you a little of the history of the dishes 

Venue: The Ridgeway Barns, Swindon SN4 0EB

How to find it: https://theridgewaybarns.co.uk/contact

 

    Menu

    On arrival

    Vaughan’s homemade Limoncello with prosecco 
    (non-acholic - Quince & blood orange spritz)
    Savouries of Grissini made using organic Wiltshire Farro with oregano & cracked pepper

     

    Antipasto Cicchetti 

    Ligurian Focaccia with mozzarella
    Winter pesto bianco with pickled Wiltshire walnut relish 
    Arancini Milanese with Piedmontese tonnato
    Grilled figs wrapped in Prosciutto with Dolcelatte cheese 
    (vegetarian version - grilled aubergine wrapped figs)

     

    Mains

    Emilia-Romagna Rotolo of local venison with Valpolicella wine & ragu alla bolognese 
    Malfatti (gnocchi), Pinot Grigio, buffalo mozzarella, ricotta & almonds - V & GF

     
    Both served with aubergine parmigiana

     

    To finish

    Champagne tower of Veneto Tiramisu 

     

    Hot drinks to finish

    This event can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book.


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